Sausage Spinach Ravioli With Tomato Cream Sauce

For the Pasta:
2 cupsall-purpose flour
3 large eggs
1/2 teaspoonsalt
2 tablespoonsolive oil
Spinach and Sausage Filling:
8 cupsfresh spinach, cleaned and coarsely chopped and steamed
1 pounditalian pan sausage, or links with casing removed
1onion, finely chopped
2 clovesgarlic, minced
3 tablespoonsolive oil
3/4 cupgrated parmesan cheese
1 largeegg
salt and pepper, to taste
Tomato Cream Sauce:
2 tablespoonsolive oil
2 clovesgarlic, minced
1/2 teaspooncrushed red pepper flakes
28 ouncescrushed tomatoes
salt & pepper to taste
1/2 cupheavy whipping cream
1/4 cupchopped fresh parsley (or basil)

Instructions

For the Pasta:

In a large bowl, combine the flour and salt. In a 1 cup measuring cup, whisk together the eggs and 1 tablespoon of olive oil. Create a well in the center of the flour and pour in the egg mixture. Gradually stir in the flour, pulling from the sides in a circular motion, to fully incorporated and dough forms a ball. Wrap dough ball in plastic wrap and let rest for 30 minutes.

For the Filling:

Place steamed spinach in a clean dry towel and squeeze as much moisture out of the leaves as possible.

In a large sauté pan, heat oil over medium heat. Add onion and sauté until translucent, 4 to 5 minutes. Add sausage meat and break apart. Sauté until browned, 8 to 10 minutes, stirring frequently. Add garlic, salt and pepper to taste, and sauté 1 to 2 minutes until fragrant. Remove from heat.

In a food processor work bowl, combine sausage mixture, spinach, egg and cheese. Pulse food processor to combine ingredients. Do not over process mixture, as it will turn into a paste.

To Assemble the Ravioli

Remove the plastic wrap from dough ball. Cut the ball in half. Recover one of the halves in the plastic wrap and set aside. Roll out dough on a lightly floured surface into a thin rectangle. To produce the most consistently thin dough, use a pasta machine. Pass the dough through the pasta machine, starting at the widest setting working to the narrowest setting.

In a small bowl whisk together 1 egg and 1 tablespoon of water for an egg wash to seal ravioli.

Cut the rectangle of dough into a 4 inch wide strip, or to desired width. Note: the final ravioli size will be half the width of the strip.

Brush the top edge of the ravioli with egg wash. For 2-inch ravioli, spoon 1 tablespoon portions of filling 2-inches apart in the middle of the lower half of the dough sheet. Brush egg wash between each portion of filling. Fold the top half of the dough strip and match the edges, pressing the dough together. Using fingers, press the dough together between the filling portions, squeezing out and air.

Using a sharp knife, divide the dough into the individual raviolis by cutting between the filling portions. Using a fork or ravioli crimper, crimp the edges of the ravioli. Place sealed ravioli on a cornmeal dusted baking sheet. Continue with remaining dough and filling until complete.

Heat a large pasta pot with water to a rolling boil. Add salt. Working in batches, drop ravioli into boiling water and let boil until tender, 6 to 8 minutes. Note: Ravioli will initially sink and then float to the top when cooked.

For the Tomato Cream Sauce:

In a medium-sized, heavy bottom saucepan heat the two tablespoons of oil. Add garlic, and sauté for 2 to 3 minutes. Add tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes, stirring frequently. Slowly, add cream and herbs. Stir well to combine. Reduce heat and cook 10 minutes.

Add cooked ravioli into sauce and let simmer for 4 to 5 minutes. Serve hot with freshly grated parmesan. Makes 4 to 6 servings

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